Stuffed Red Cabbage Rolls

1. Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.

2. At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

3. While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.

4. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

5. Add condensed soup to cooked rice. Mix in hamburger mixture.

6. Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.

7. Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

Cook's Notes:

I use Bob's Red Mill(R) wild and brown rice blend because it has a slightly nutty flavor and texture.

You can use cream of broccoli or cream of celery soup, if mushrooms are not your thing. I chose mushrooms because it complements the wild and brown rice.

Other vegetables that may complement the mixture are julienne-cut carrots and diced broccoli. Hot peppers or hot sauce may be added to mixture prior to filling, just add to taste.